It’s traditional samp and beans, but with a few flavoursome twists. Inspired by the creamy comfort of risotto, this recipe marries the familiar with unexpected tastes and textures, such as crispy sage, cheese and spinach. A dish as rich as the South African bushveld, it’s umngqusho-style heartiness on a plate!
Feast on panko crumbed cauli florets tossed in a sticky garlic & honey glaze. Served with Jasmine rice, edamame beans, avo slices, kimchi, spring onions, and radish rounds. Side with a dollop of vegan That Mayo for dunking – it’s not too good to be true!
On a fluffy bed of bulgar wheat lies the smoky oven-charred aubergine, coated in rich Moroccan rub. Dressed with a toasted nut and feta mix, then drizzled with a pomegranate dressing and jewels of dried cranberries. Finished with fresh mint and a dollop of creamy joghurt, you’ll want more of this mouth-watering Middle-Eastern dish.
You can address this salad as The Bulgur King! Charred onion wedges & baby marrow is accompanied by baby tomatoes and fragrant cumin seeds. The salad is crowned with goat’s cheese and jewels of pecan nuts. Bow down, as we are not worthy!
Silky tofu is crusted with nutty mixed sesame seeds before being pan fried until golden and crispy. Served with a loaded warm citrus salad of basmati rice, ginger, cauliflower, celery, orange and lemon juice. Finished off with a sprinkling of fresh coriander, this dish is jam-packed full of yum!
Delicious portobellini mushrooms are coated in a NOMU Moroccan Rub before being skewered and baked until golden and tender. It is served alongside a flavourful lentil & rice mixture topped with caramelised onions, and finished off with flaked almonds and sweet dried pomegranate gems for some crunch and sweetness!
Soba noodles are tossed with the ultimate peanut slaw containing cabbage, peanut butter, mushrooms, garlic, ginger and julienne carrots. Finished off with a squeeze of lime juice, spring onions, fresh chilli and chopped peanuts. Vegetarian dinners really don’t get much better than this!
This delicious, aromatic pad thai is packed with charred roasted broccoli, crunchy cashew nuts, pickled peppers, and pak choi. All this goodness is tossed with tender rice noodles, and is topped with chilli flakes, spring onion and a squeeze of lime!
Literally meaning ‘spiced chickpeas’, this popular Indian and Pakistani dish’s beautiful aromatics will be filling your home today. If you think it smells delicious, wait until you taste it, Chef! Fluffy basmati rice, topped with golden butternut and crispy chickpeas coated in a tomato-based masala sauce. Cooling raita and refreshing mint bring it all together.
A hearty and flavourful polenta dish that is also vegan and gluten-free – what more can you ask for? Topped with blistered baby tomatoes, crispy kale, and golden mushrooms infused with the peppery, woody aromatics of rosemary. Add a sprinkle of toasted pecan nuts and roasted chickpeas. And ta-da!